I have stated it here before, but it bears repeating: risotto remains my preferred dish. Not only is it versatile and adaptable to whatever you happen to have in the fridge, but I find that this rice dish is extremely satisfying. Despite it's apparent simplicity, there are a few steps which cannot be compromised to attain the perfect risotto. First, choosing the proper type of rice. The choice is between arborio, carnaroli and vialone nano. No more, no less! Then there is what the Italians call "tostatura" or toasting which should last until the rice is translucent. Next is the "sfumatura" or evaporating wine. Go for chilled wine since it helps to lower the temperature, slows the cooking process while creating an outer shell around the grain which helps to release the starch which gives the creamy consistency to the dish. Lastly, add a ladleful of fresh veg stock only when the previous has evaporated. Oh, and keep that wooden spoon going.
This risotto recipe is an example of how to turn simple and mundane ingredients into something supercalifragilisticexpialidocious! The sweetness of the peas, which are boiled and then blended with a stream of olive oil into a cream, coupled with the freshness of the mint provide a most delicious counterbalance to the saltiness released by the crispy fried bacon and the grana and parmiggiano shavings. ---
Had my first session today photographing the Greenland dog. Temperatures were in the minus 20’s and a blizzard roared during much of the day - it felt just the way I had hoped Greenland would be in the winter time. Incredible adventure with @ilovegreenland#greenlandpioneer#greenland